Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications
Chiang Mai University researchers compared green, oolong and black tea kombuchas, then formulated the stronger in-vitro antioxidant green-tea concentrate as a nanoemulsion. Mean size was 110.03 nm, encapsulation efficiency 91.66%, and physical nanoscale stability persisted for six months at 4°C, with biphasic release and uptake by three cell lines. This supports a food-ingredient platform, not human health benefit.